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Slow Cooker Beef Stew
Learn how to make this Slow Cooker Beef Stew recipe.
Winter Squash Soup
Yield: Makes 4 servings
Ingredients:
1
tablespoon low-fat vegetable oil spread
1
tablespoon minced shallot or onion
2
cloves garlic, minced
3
fresh thyme sprigs
1
pinch dried rosemary
2
packages (10 ounces each) frozen winter (butternut) squash, thawed
1
cup fat-free reduced-sodium chicken broth
3
tablespoons fat-free (skim) milk
Fat-free sour cream (optional)
Preparation:
1.
Melt vegetable oil spread in medium saucepan over medium heat. Add shallots, garlic, thyme and rosemary. Cook and stir 2 to 3 minutes or until shallot is tender. Add squash and chicken broth; bring to a boil. Add milk; stir until blended.
2.
Remove thyme sprigs from soup. Transfer soup to blender or food processor; blend until smooth. (Add additional liquid to make soup thinner, if desired.) Top with dollop of sour cream.
Nutritional Information:
| Serving Size: 1 cup soup | |
| Sodium | 135 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 22 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 16 % |
| Calories | 116 |
Dietary Exchange:
| Vegetable | 4 |
| Fat | 1/2 |
This recipe appears in:
Soups
